Pan-frying the sprouts over a high heat caramelises the natural sugars in these tiny little brassica. With no sogginess from boiling, sprouts have never tasted so good. Brown butter is magic on almost everything, especially here with the chestnuts and sprouts.

1. Prepare the sprouts by chopping off the bottom, removing any tired outer leaves and cutting each sprout in half vertically.

2. Make the brown butter by adding the butter to a small pan over a high heat. Heat the butter until sediments begin to fall away from the molten butter. Stir continuously, scraping at the bottom of the pan; you want the sediments to be nut brown, not blackened. When they are brown, add the sage leaves and the lemon juice and stir well – it will bubble up – and set to one side off the heat.

3. Get a large frying pan or wok very hot over a high heat. Add the cooking oil and then add the prepared sprouts. Cook over a fierce heat for a minute or two for the sprouts to caramelise and colour in a few places. Add salt and pepper to taste. Reduce the heat, shaking the sprouts from time to time, and cook until softened to your liking. 2-3 minutes should do it.

4. Remove from the heat, add the sprouts to a warmed serving dish, spoon over the sage brown butter and coarsely grate the chestnuts over it all. Serve immediately.